Diabetic nephropathy is ameliorated with peppermint (Mentha piperita) infusions prepared from salicylic acid-elicited plants

Publication date: April 2018 Source:Journal of Functional Foods, Volume 43 Author(s): Marely G. Figueroa-Pérez, Iza F. Pérez-Ramírez, José A. Enciso-Moreno, Marco A. Gallegos-Corona, Luis M. Salgado, Rosalía Reynoso-Camacho Different alternatives are used to delay diabetic complications, and the functional foods have an important position due to their beneficial effects. For instance, herbal infusions are used widely to improve the health, and their favorable effects are enhanced by plant elicitation during cultivation. Peppermint (Mentha pipperita) infusions prepared from elicited plants (2 mM salicylic acid) increased their content of several compounds, principally p-hydroxybenzoic and rosmarinic acids, hesperidin, quercetin-3-O-glucoside, α-tocopherol, and β-sitosterol. The administration of these infusions decreased microalbumin and urea in urine and serum uric acid levels, and the renal accumulation of 14 inflammation-related proteins. These proteins were associated with glomerular hypertrophy, tubular damage, expansion of mesangial matrix, and cell death. The application of 2 mM SA during peppermint cultivation improved the renoprotective properties of peppermint infusions.

Source: Journal of Functional Foods - February 2, 2018 Category: Nutrition Source Type: research